Unit Chif

. Food Preparation and Menu Planning:

• Prepare and cook a variety of dishes according to established recipes and presentation standards.
• Collaborate with the executive chef or management to plan menus that meet customer preferences, dietary requirements, and seasonal availability of ingredients.

2. Kitchen Operations:

• Oversee and coordinate all kitchen activities, ensuring smooth and efficient operations.
• Monitor food production levels, maintaining quality, and minimizing food waste.
• Ensure that all dishes leaving the kitchen meet quality and presentation standards.

3. Staff Management:

• Supervise and train kitchen staff, providing guidance and feedback to enhance their skills.
• Organize and schedule kitchen staff shifts to maintain proper staffing levels during peak and off-peak hours.
• Foster a positive and collaborative work environment, promoting teamwork and high morale among the kitchen team.

4. Food Safety and Hygiene:

• Adhere to all health and safety regulations, maintaining a clean and organized kitchen environment.
• Ensure proper storage and handling of ingredients to prevent contamination and foodborne illnesses.
• Conduct regular inspections and implement corrective actions to meet food safety standards.

5. Inventory Management:

• Manage kitchen inventory, including ordering and restocking supplies as needed.
• Monitor food costs and take appropriate measures to control expenses while maintaining quality.

Founded in 1960 by Thiru Kuppusamy & Thirumati Rukmini Amma an exponent in Kongu Cuisine, This brand has travelled lands and made people devour on its taste and uniqueness over the last 60 years. The Junior Kuppanna brand needless to say is the leading brand in Kongu regional cuisine.